Soft waffles for breakfast

1. Chop the cold butter into small cubes, and bwhip it with sugar and ricotta until smooth.
2. Add the eggs, and whip.
3. In a separate bowl, sift the flour, salt and baking powder, and whisk.
4. Pour the dry ingredients into the wet ones, and knead a thick dough.
5. Preheat the waffle iron, grease it with butter/oil before the first waffles (no further greasing is necessary), as a little butter is already in the dough composition.
6. Drop the dough in a tablespoon, and fry all the waffles until golden brown.

The finished waffles can be refrigerated for up to 2 days in an airtight container.

Bon Appetit!